Sour Cream Pound Cake is Superior!
Sour Cream Pound Cake is a beautifully dense, melt-in-your-mouth cake. This classic recipe uses just eight common ingredients and pairs perfectly with berries and whipped cream.
Recipe:
Broccoli Salad Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
3 cups granulated sugar (600g)
6 large eggs, whites and yolks separated (room temperature preferred)
2 teaspoons vanilla extract
3 cups all-purpose flour (375g)
¼ teaspoon baking soda
¾ teaspoon table salt
8 oz sour cream (226g)
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Baking sheet (Affiliate Link):
Mixing bowls (Affiliate Link):
12-cup bundt pan (Affiliate Link):
Instructions
00:00 Introduction
00:35 Preheat oven to 300F (145C) and thoroughly grease and flour a 12 cup bundt pan or ten inch tube pan. Set aside.
00:39 Combine butter and sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use electric mixer to beat together until thoroughly creamed.
01:34 Add egg yolks, one at a time, beating well after each addition, then stir in vanilla extract.
02:55 In a separate bowl, whisk together flour, baking soda, and table salt.
03:25 Alternate adding flour and sour cream to the sugar mixture, starting and ending with the flour mixture (I do the flour in 4 parts and the sour cream in 3).
04:08 In yet another bowl (this one medium-sized and completely clean, dry, and grease free), place egg whites and use a clean electric mixer to beat until you have stiff peaks. Fold gently into batter.
05:15 Pour batter evenly into prepared pan and transfer to 300F (145C) oven and bake for 90 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
07:43 Allow to cool for 10 minutes before removing from pan.
Notes
Different pans
This cake may be baked in two 9x5” bread pans. Thoroughly grease and flour the pans and bake in the center rack for approximately 60-70 minutes or until a skewer inserted in the center comes out clean or with moist crumbs.
Storing/Serving
This cake may be prepared up to several days in advance and stored in an airtight container at room temperature or in the refrigerator. It also may be frozen, allow to return to room temperature before serving.
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TIME FOR THE HOLIDAY DESSERT COOKING/OLD SCHOOL SOUR CREAM POUND CAKE/FRIDAY NIGHT CAKE OF THE WEEK
OLD SCHOOL SOUR CREAM POUND CAKE
This is my favorite pound cake
Its also perfect for the upcoming holidays
A rich, moist, buttery, and delicious Sour Cream Pound Cake made with basic pantry ingredients. Perfect served with a cup of coffee for breakfast, as a snack or delicious dessert with a dollop of whipped cream and fresh berries.
3 cups all-purpose flour or cake flour
1 teaspoon baking powder
3 sticks butter room temperature
3 cups granulated sugar
6 eggs large room temperature
1 tbsp vanilla extract
1 tsp pound cake extract
1 tsp lemon extract
1 cup sour cream (8oz)( room temperature)
Instructions
Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, and baking powder in a large bowl, whisk together and set aside.
Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a time while mixing on medium speed, scraping the bowl down twice or so. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined.
Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and bake at 325 for about 80 minutes or until a skewer comes out clean from the center.
Cool in in pan 10 minutes before inverting
Notes
Make sure to scrape down the bowl after each stage of mixing so everything is incorporated properly.
You can divide the cake batter into muffins if you prefer they're great for breakfast on the go.
If you want to glaze this cake with icing you can mix powdered sugar with water or citrus juice like lemon or orange until you achieve the desired consistency then pour it over the cake.
Make sure your ingredients (especially the butter) are at room temperature before starting.
Don't over mix the batter or it'll be dry and tough just mix it enough until everything is just combined.
make sure to grease and coat your cake pan in flour so the cake is easy to remove once baked.
Allow the cake to cool in the cake pan for around 10-15 minutes before removing.
Make sure to let it cool completely on a wire rack before slicing.
Will keep for up to 3 days or can be frozen.
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OLD SCHOOL SOUR CREAM POUND CAKE(FRIDAY NIGHT CAKE OF THE WEEK)(MY BIRTHDAY MONTH FAVORITE RECIPES)
This is my favorite pound cake
So to celebrate my birthday month
I am going to share the recipe of my favorite pound cake
A rich, moist, buttery, and delicious Sour Cream Pound Cake made with basic pantry ingredients. Perfect served with a cup of coffee for breakfast, as a snack or delicious dessert with a dollop of whipped cream and fresh berries.
3 cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking soda
1 cup unsalted butter room temperature (
3 cups granulated sugar
6 eggs large room temperature
1 tbsp vanilla extract
1 cup sour cream (8oz)
Instructions
Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, salt, and baking soda in a large bowl, whisk together and set aside.
Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a time while mixing on medium speed, scraping the bowl down twice or so. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined.
Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and bake at 325 for about 80 minutes or until a skewer comes out clean from the center.
Cool in in pan 10 minutes before inverting
Notes
Make sure to scrape down the bowl after each stage of mixing so everything is incorporated properly.
You can divide the cake batter into muffins if you prefer they're great for breakfast on the go.
If you want to glaze this cake with icing you can mix powdered sugar with water or citrus juice like lemon or orange until you achieve the desired consistency then pour it over the cake.
Make sure your ingredients (especially the butter) are at room temperature before starting.
Don't over mix the batter or it'll be dry and tough just mix it enough until everything is just combined.
make sure to grease and coat your cake pan in flour so the cake is easy to remove once baked.
Allow the cake to cool in the cake pan for around 10-15 minutes before removing.
Make sure to let it cool completely on a wire rack before slicing.
Will keep for up to 3 days or can be frozen.
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SUITE H120
PMB# 142
KATY,TEXAS 77494
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Sour Cream Pound Cake
#sourcreampoundcake
BEST Easy Pound Cake Recipe (Sour Cream Pound Cake)
This is the BEST Pound Cake Recipe! It's an easy old fashioned sour cream pound cake that's moist and tender and full of vanilla flavor. If you want to make a classic pound cake recipe, this is the one to try.
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
1 1/2 cups unsalted butter softened
2 3/4 cups granulated sugar
6 large eggs room temperature
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon salt
3/4 cup sour cream room temperature
3 cups all purpose flour
2 tablespoons cornstarch
INSTRUCTIONS
Preheat oven to 350°F. Grease and flour a 10-inch fluted bundt pan (or spray well with the nonstick cooking spray that has flour in it).
Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture for a few minutes, or until it’s light and fluffy and light in color.
Mix in the eggs, one at a time, beating just until the egg is mixed in before adding the next one.
Add baking powder, vanilla extract, and salt and stir, then add the sour cream, cornstarch and flour. Mix just until combined.
Pour mixture into prepared pan. Bake for about 55-65 minutes or until a toothpick comes out clean from close to the middle of the cake.
Let cool 15 minutes then turn out onto serving plate and cool completely. (The cake will come out easier when it’s warm.)
Dust cooled cake with powdered sugar for serving. Store in an airtight container for up to 4 days.
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Sour Cream Pound Cake | Classic | Bring This Cake To Family & Friends Day At Church???? | #PoundCake????
Heyyyyyy Errrrrrbody!!!
Today I'm making this Classic Sour Cream Pound Cake with this simple thin glaze. Watch & Enjoy!????
#PoundCakeQueen???? #SourCream #SwansDown #I'mAGlazeGirl????
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Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour in the 12 C Nordic Ware Anniversary Bundt Cake Pan. (Time may vary depending on your cake pan and/or oven.)
3 Cups Swans Down Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature) (Recipe called for 6 eggs)
1 C Sour Cream (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp. Vanilla Extract
1 Tsp. Lemon Extract
1 Tsp. Creme Bouquet
*** GLAZE
Powdered Sugar
Cold Stone Coffee Creamer
Vanilla Extract
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P.O. Box 11261
Winston-Salem, NC 27116
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EMAIL ADDRESS: beautifultoocreations@gmail.com